Vegetable biryani recipe

Vegetable biryani recipe

If you are a vegetarian then today you will go off your mind that biryani is a enjoy vegetarian recipe and it doesn’t taste any good with vegetables. I am going to prove this but I need your help to pay attention and try this vegetable biryani recipe on a day when you’re after comfort food.

The best part of this vegetable biryani recipe is that you can choose your favorite vegetables or even you can make it more affordable and healthy as per your choice.

I love to use seasonal vegetables whenever I have to cook vegetable biryani recipe at home. I often try to serve vegetable biryani recipe for coming guests for a different taste and they really appreciate this dish.

 

Honestly, this easy yet comfort vegetable biryani recipe can rejoice any day when you really want to feel like eating something entirely different.

This vegetable biryani recipe cooks alongside with the Indian spices and seasoned with pepper and ginger garlic paste to bring a real good flavor. The mustard oil plays an important role to cook this delicious dish.

Vegetable biryani recipe
by Swati M.

Vegetable biryani recipe

  • Course Main Course, Vegetable
  • Cuisine Indian

The secret reveals today that the vegetable biryani recipe could be as tastier as any chicken, mutton or any non-vegetarian biryani recipe. Those who have a reason to believe that biryani recipe is the only hold of the non-vegetarian recipe are going to figure out how tasty and flavorful vegetable biryani recipe could be.

I am sharing you one of the treasures of my grandma recipe and that is what every guest in my house want to repeat the recipe again and again. This vegetable biryani recipe mixed with spices brings a flavored taste that you will last to remember.

Print
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 People
Calories 318 kcal

Ingredients

  • 1 tablespoon whole cumin seeds
  • 2 bay leaves
  • 2 black cardamoms
  • 1 inch piece of cinnamon
  • 1/2 tablespoon of ginger paste
  • 1/2 tablespoon of garlic paste
  • 2 potatoes peeled and chopped
  • 2 onions sliced
  • 1 small bowl of fresh peas
  • 1/2 cauliflower chopped in 7-8 pieces
  • 1 carrot chopped in small pieces or grated
  • 250 gram or 9 oz of basmati rice
  • A pinch of turmeric powder
  • A pinch of cumin powder
  • A pinch of garam masala powder or all spice powder
  • 1 tablespoon of coriander powder
  • 2 tablespoon of biryani masala powder
  • 2 tablespoon of chopped coriander leaves
  • 3 tablespoon of oil (mustard or vegetable preferred)
  • Salt to taste

Instructions

  1. Start off chopping all the vegetables in small sizes and set it aside for further use. Now, wash the basmati rice for 2 to 3 times until it is finely washed then shift it to a medium size bowl with plenty of water. Let it soak the water for 30 minutes.

  2. Heat the oil in a medium size pressure cooker and once the oil comes to heat properly turn the flame on medium high. Now, add the cauliflower pieces to pressure cooker and stir fry it for 3 to 4 minutes or until it turns to light golden brown in color. Remove the fried cauliflower to a plate and reserve it.

  3. In the same pressure cooker with the remaining oil add the whole cumin seeds, black cardamom, bay leaves, cinnamon and cloves. Once the spices start spluttering or you find the aromatic smell add the chopped onion instantly. (20 seconds)

  4. Now stir fry the chopped onion for 4 to 5 minutes until it turns golden brown in color or they get nicely translucent. Add the ginger and garlic paste and fry it for 15 seconds or until the raw smell goes out.

  5. Add the chopped potatoes and stir fry it for a minute then add the rest of the chopped vegetables. Now mix all the vegetables and fry it for 4 to 5 minutes until they turn translucent. Stir occasionally.

  6. Add all the spices. (Turmeric powder, coriander powder, biryani masala powder and cumin powder) and stir-fry for 1 minute.

  7. Add the basmati rice and salt then give it a good mix with the rest of the ingredients. Now fry it for 3 to 4 minutes until everything nicely fried.

  8. Add the water. Make sure you don't add enough water or it will become watery. For best result put your finger in a pressure cooker and add water until it reaches to one mark above your finger. Cover the pressure cooker and cook it until one whistle. Open the lid of pressure cooker and garnish with the coriander leaves.

    It is ready to serve now.

Recipe Notes

If you don't want to use a pressure cooker then cook it in a pan instead and increase the amount of water and double the time as well to cook it nicely.

This vegetable biryani is a very healthy recipe so if you cook for your family and kids then you are free to use any vegetable of your choice.

While chopping all the vegetables make sure to make thin pieces of it, so it is easily cook and save your time. This also let them enhances the flavor of the dish.

The art of cooking and making a fantastic dish always need super cool ingredients and this vegetable biryani recipe consumes wonderful spices and fresh vegetables that undoubtedly responsible to make this more flavorful and mouthwatering to those who enjoys it.

When I was young my old grandma often likes to feed me this great vegetable biryani recipe and also I like to carry it as a lunch to school.

When I grew up, I realize that she always took care of my favorite vegetables while making this vegetable biryani recipe and now I have this secret trick to make this tastier.

I always prefer seasonal vegetables and fresh spices to enhance the taste of this vegetable biryani recipe. I always consider cooking it in the perfect way and today I am sharing you my own grandma taught vegetable biryani recipe.

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